Eggplant In Spicy Tomato Sauce - cooking recipe

Ingredients

1 large eggplant (about 1 1/2 lb.)
9 Tbsp. vegetable oil (approximately)
1 piece fresh ginger (1 1/2 x 1-inch), peeled and coarsely chopped
6 medium-size garlic cloves, peeled
1 tsp. whole fennel seed
1 tsp. whole cumin seed
3 medium-size tomatoes, chopped
1 Tbsp. ground coriander
1 tsp. salt
1/4 tsp. ground turmeric
1/8 to 1/4 tsp. cayenne pepper

Preparation

Preheat broiler.
Halve eggplant lengthwise and then cut crosswise into 1/2-inch slices.
Brush slices on both sides with about 3 tablespoons of the oil and arrange them in a single layer in large broiling tray.
Broil 3 inches from heat source, about 7 minutes; turn with spatula and broil another 7 minutes, or until eggplant is nicely browned.